Slow cooker chicken tikka masala

Come home to a lovely spice aroma!  Just a simple 10 minute-preparation is needed in the morning for a gorgeous chicken curry dinner. For chilly weekday evenings. The DYC Malt vinegar gives a great depth of flavour and helps to ensure tenderness.

500g chicken thigh, sliced in large pieces
2 tbsp oil
1 onion chopped
2 garlic cloves crushed
thumb-sized piece ginger finely grated or chopped
3 tbsp tikka curry paste
500 ml passata
1 tbsp tomato purée
2 tbsp DYC malt vinegar
1 tbsp light brown sugar
1 cinnamon stick
5 cardamom pods
100ml cream
handful fresh coriander
Naan bread and/or rice to serve

Heat the slow cooker. Season the chicken with salt & pepper. Heat oil in a large frying pan. Add the chicken to the pan and cook until golden brown on both sides.
Transfer the chicken to the slow cooker. In the same pan cook the onion, garlic and ginger until soft. Add 1 tbsp of malt vinegar to deglaze, then pour everything in the pan into the slow cooker.
Add the remaining ingredients to the slow cooker, except the cream and fresh coriander. Give it a good stir. Cover with a lid and cook for 5-7 hours.
Add the cream and chopped coriander. Season to taste.
Serve with rice and/or naan bread.
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